It doesn’t have to be a holiday or special occasion to serve up a rack of lamb although it is almost Easter! An easy and delicious cut of meat to prepare and eat; it can be baked in the oven or prepared on the grill. Either way it will wow your guests or impress your other half.
Quality counts. Lamb can be overly fatty if it is not raised right. Conventional sheep are fed a grain based diet and kept in pens. Not natural. Not healthy. Don’t eat it.
Sheep are herbivores. That means they eat grass, clover, forbs and other pasture plants and are allowed to roam around. Find a quality source; well worth the extra time and coin.
2-3 organic, grass fed racks of lamb
1/2 cup extra virgin olive oil
2 tablespoons raw honey
1 tablespoon Dijon mustard
2 tablespoons fresh chopped rosemary
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Combine olive oil, honey, mustard and spices in a large ziploc bag. Squeeze the air out of the bag and mix the honey in well by rubbing together with your hands.
Add the racks to the bag and marinate for 4 to 6 hours. Before cooking allow the meat to set in the marinade at room temp for at least an hour.
In the oven: in a large cast iron skillet sear the meat on both sides over medium high heat. Place in a 350 degree preheated oven and cook for 15 minutes or until desired degree of doneness. 15 minutes is generally rare, so cook longer if you prefer medium rare or medium.
On the grill: my preferred way. . .
Especially when hubby is grilling. Place the racks on the grill over direct heat. Cover and cook for approximately 15 minutes for rare – medium rare. Cook a little longer if you prefer your meat medium. Let racks sit about 10 minutes for serving.
Serve with your choice of sides, enjoy!